Raisin and Nut Agrodolce

Raisin and nut wha? Agrodolce. Agrodolce is Italian for sweet (dolce) and sour (agro). It happens to be one of my favorite combinations and is a lot like me depending on how my day is going. What don’t tell me you’re never moody? This sauce, and it’s actually more salsa or compote than sauce but let’s not split hairs I have enough of those, is something I could eat directly out the jar. But better not, it’s amazing topped on chicken, pork, lamb, OR even mixed into pasta. You know how much I like options.

You can think of this agrodolce like a party hat for your food. It’s bright, flavorful, oh so fun and everyone will want to have a go. It’s packed full of plump tipsy (you knew there would be wine right?) raisins, juicy grapes (seedless, remember seedless the only crunch you want is from the pine nuts) Now if those darn pine nuts weren’t so expensive. Right? Speaking of, make sure you toast them, it’s worth the extra step, just don’t step away from the stove while you’re doing it. They can go from aromatic to GAH open the window it stinks in here in 0 -60. Plus remember how expensive they are?

You can store any unused portion in a container (clearly I adore Weck jars and Williams Sonoma where I purchase my ever growing collection from), and pop it in the fridge, the flavors will mingle and mix and be even better the next day.

11 Comments

Ooohh this looks so yummy and summerie. Can you suggest a wine substitution? I love the other ingredients but cant do the uncooked wine.
I want to add pecans to this too – but then again, I want to add pecans to EVERYThing these days!
thanks for the inspiration and great pics!

I had never heard of agrodolce before so thanks for sharing Paula! I love all the chutney/salsa/sauce you can use as ‘meat-topper’ so I’ll definitively try this one. And I’m with you on toasting the pine nuts, it’s totally worth the extra step!